Melissa's Barbeque Salmon

Ingredients

Salmon

• 2 x 1kg Regal Marlborough Salmon sides (skin on, bone out)
• 250ml (1 cup) Melissa's Barbeque Marinade
• Italian parsley to garnish
• Lemon halves to garnish

Marinade

• 15 ml olive oil
• 2 cloves garlic (peeled and finely chopped)
• 125 ml (1/2 cup) Tomato Sauce/Ketchup
• 60ml (1/4 cup) Soy Sauce
• 30ml (2 Tb) American Mustard
• 10ml (2 tsp) Worcestershire Sauce
• 30 ml (2 Tb) lemon juice
• 1/2 tsp freshly ground pepper
• 75g (6 Tb) sugar
  

Method

Salmon

1. Put Regal salmon sides into a non-reactive gratin or flat dish. Pour half of the marinade over the salmon and rub into the flesh.
2. Cover Regal salmon and rerfigerate overnight.
3. When ready to serve, preheat a barbeque flat plate
4. When plate is hot, place 2 teflon sheets* onto the barbecue and put 1 salmon side onto each (skin side facing upwards)
5. Cook Regal salmon for 4-5 minutes before carefully turning salmon over (fold teflon sheet over the salmon and with two pairs of tongs pick up all 4 corners to flip the salmon over.)
6. Cook Regal salmon for a further 4-5 minutes (basting liberally with the remaining Marinade) or until salmon is medium rare.
7. Using teflon sheets as a carriage, transfer salmon sides to a warmed platter and rest for a few minutes (covered in aluminium foil) before serving
8. Remove aluminium foil and garnish platter with Italian parsley and lemon halves.

Marinade

1. Heat olive oil in a small non-reactive pot and once hot, add garlic. Cook over a gentle heat for 1-2 monutres without colouring.
2. Add the remaining ingredients and stir until sugar is dissolved. Bring sauce to the boil and simmer for 15 minutes.
3. Allow to cool and refrigerate until required.